Recipe for cooking apricot nut coffeecake

Breakfast Recipes :: Coffeecakes

Apricot Nut Coffeecake

52% calorie reduction from traditional recipe

Walnut Filling
1/2 c. sugar-free apricot preserves or spreadable fruit
3/4 c. Equal® Spoonful*
4 tsp. ground cinnamon
1/2 c. chopped walnuts

Coffeecake
2 1/2 c. reduced-fat baking mix (Bisquick)
2 c. Equal® Spoonful**
2 Tbsp. cornstarch
1 c. low fat vanilla yogurt
6 Tbsp. stick butter or butter replacement, melted
1/4 c. 2 % milk
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract or flavoring

*May substitute 12 packets Equal® sweetener

**May substitute 48 packets Equal® sweetener

For Walnut Filling, combine 1/2 c. apricot preserves, 3/4 c. Equal® Spoonful, cinnamon and nuts in sm. bowl; set aside.

For Coffeecake, combine baking mix, 2 c. Equal Spoonful and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well-sprayed 9 or 12 c. Bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.

Bake in preheated 350 degree F oven 40 to 45 mins. or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 mins.. Invert onto rack.

While still warm, spoon 1/3 c. apricot preserves over top of coffeecake, if desired. Serve warm.

Makes approximately 16 servings

Nutrition information per serving: 164 cal., 3 g pro., 19 g carb., 9 g fat, 39 mg chol., 237 mg sodium

Food exchanges: 1 starch, 2 fat